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Herb Crusted Prime Rib Roast Recipe

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4.5 from 63 reviews

This Herb Crusted Prime Rib recipe features a perfectly roasted standing rib roast encrusted with a flavorful mixture of fresh rosemary, thyme, garlic, and kosher salt. Slow-roasted to tender medium-rare perfection, the roast is finished with a rich pan sauce made from caramelized onions, roasted garlic, and beef stock. Ideal for special occasions, this elegant dish delivers a juicy, aromatic, and savory centerpiece.

Ingredients

Prime Rib and Herb Crust

  • 7–8 lb bone-in prime rib (standing rib roast, 3–4 bones)
  • 3 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 teaspoons freshly ground black pepper
  • 4 garlic cloves, peeled
  • 4 sprigs fresh rosemary, leaves stripped and minced
  • 2 tablespoons fresh thyme leaves
  • 1 stick (4 oz) unsalted butter, softened
  • 1 tablespoon Dijon mustard

Roasting and Sauce

  • 2 yellow onions, peeled and quartered
  • 2 heads garlic, tops cut to expose cloves
  • 2 cups beef stock or broth

Instructions

  1. Prepare Herb Mixture: Finely mince the rosemary and thyme leaves and combine them with kosher salt and freshly ground black pepper in a bowl.
  2. Make Garlic Paste: Mince the garlic cloves, sprinkle lightly with salt, and mash into a paste. Thoroughly mix this garlic paste into the herb and salt mixture.
  3. Apply Herb Rub to Prime Rib: Place the bone-in prime rib on a wire rack over a rimmed baking sheet. Rub the herb-garlic salt mixture all over the surface of the meat, ensuring full coverage.
  4. Refrigerate Roast: Leave the seasoned roast uncovered in the refrigerator to rest and absorb flavors for 12 to 24 hours.
  5. Bring Roast to Room Temperature: Remove the roast from the refrigerator one hour before cooking to let it come to room temperature, ensuring even cooking.
  6. Butter and Mustard Coating: Mix the softened unsalted butter with Dijon mustard. Spread this mixture evenly over the surface of the roast.
  7. Preheat Oven: Heat the oven to 500°F (260°C) to start the roasting process with high heat.
  8. Arrange Aromatics and Roast: Place the quartered onions and cut garlic heads at the bottom of a large oven-safe skillet or braiser. Position the roast on top, fat side up and bones down.
  9. Initial High-Heat Roast: Roast the prime rib at 500°F for 20 minutes to develop a crust.
  10. Lower Temperature and Slow Roast: Reduce the oven temperature to 225°F (110°C) and continue roasting. Baste the roast every 30 minutes with the pan drippings until internal temperature reads 115–120°F for medium-rare doneness, approximately 2 to 3 hours depending on size.
  11. Rest the Roast: Remove the roast from the oven, tent loosely with foil, and let it rest for 30 minutes to allow juices to redistribute.
  12. Prepare Pan Sauce: Remove the garlic heads from the pan. Place the skillet on medium heat, add beef stock, and simmer until the liquid reduces by half, concentrating the flavors.
  13. Serve: Remove the bones from the roast, slice the meat, and serve accompanied by roasted onions, garlic, and the rich pan sauce.

Notes

  • Use a meat thermometer to check the roast’s internal temperature for accurate doneness.
  • For medium doneness, cook until 130°F; adjust timings accordingly.
  • Resting the meat is essential for juicy and tender results.
  • The high initial oven temperature sears the roast, locking in flavor and creating a crust.
  • Beef stock can be substituted with broth or wine for varied pan sauce flavors.
  • The garlic heads roasted with the onions become mellow and can be spread on bread or mixed with the sauce.

Find it online: https://mealsbykate.com/herb-crusted-prime-rib-roast-recipe-2/